Shape sweet potato into 3 – 4 large patties. Pour coconut on a large plate and roll patties until they are covered completely. Heat a large frypan with 1 tbsp olive oil and once hot, add sweet potato hash. Cook for 2 minutes on one side, flip and repeat until coconut is golden and crispy.

Cook bacon in a medium frypan. Wait until the frypan is steaming until you add the bacon – this removes the need for any oil and will ensure your bacon goes nice and crispy. Cook to desired crispiness

Heat a small frypan and brush with olive oil. Crack eggs and cook for 1 minute and a half on each side (or longer if you don’t like slightly runny middles)

Place hasbrown on a plate next to a handful of fresh baby spinach. Stack eggs, bacon and then avocado on top of hasbrown and sprinkle basil pesto